Easy Bbq Short Ribs With Smoky Orange Bbq Sauce Recipes

EASY BBQ SHORT RIBS WITH SMOKY ORANGE BBQ SAUCE

Steps:

• Place the short ribs in a large freezer bag, and add lime juice and cayenne pepper. Let marinate in the refrigerator for 3 hours.
• After 3 hours, heat a Dutch oven with olive oil and sear the short ribs, about 2 minutes per side. Work in batches to prevent steam and create a perfect seal, then move the pieces to a plate.
• In the same Dutch oven, combine beef stock, beer, water, onion, garlic, Serrano pepper, ginger, brown sugar, salt, pepper, and orange juice and orange peels.
• Heat on high until the mixture simmers. Remember to scrape the bits from the bottom of the pot.
• Cook for 4 hours. When done, remove the meat from the liquid, and pull apart with two forks.
• Combine all ingredients, mix well, cover and refrigerate.
• Add about ¾ cup of the Smoky Orange BBQ Sauce to the meat, and mix well. Reheat the meat in a pot over medium heat if necessary.
• Warm up some corn tortillas in a skillet lightly sprayed with olive oil
• Add the BBQ Short Ribs, salsa, and more barbecue sauce, and top with the cucumber-orange salsa.
• Serve with lime wedges, extra salsa, and BBQ sauce.

EASY BBQ SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

SLOW-BAKED BBQ SHORT RIBS

Steps:

• Preheat the oven to 300°F.
• Season the ribs all over with salt and pepper, then arrange in a 9x13-inch baking dish (it will be a tight squeeze).
• Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
• Pour ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another ⅓ of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
• Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

BBQ SHORTRIBS

Steps:

• Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
• Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions.